The traditional cuisine of Lazio, particularly that of Rome, is rich in popular traditions, and its dishes are mostly made with simple ingredients of rural origins and easy to find. The “quinto quarto” (fifth quarter), which is what remains after the use of the prized parts of beef, namely the front and rear quarters, is represented by many typical dishes of Lazio’s cuisine, especially Roman cuisine, such as tripe, kidneys, heart, liver, sweetbreads (pancreas, thymus, and salivary glands), brain, and tongue. From sheep meat, Coratella is also used, which includes the innards (liver, lungs, heart). Oxtail is used in the typical dish alla vaccinara, which can be paired with a Cesanese del Piglio DOCG. In true Roman cuisine, butter is virtually unknown; instead, pork lard was used, while today extra virgin olive oil is mainly used. In Lazio’s cuisine, and especially in Roman cuisine, there is extensive use of spices, seasonings, and sauces. Among the most used are mint or nepitella, Roman mint or poleggio, bay leaves, rosemary, sage, juniper, and chili pepper. Vegetable sauces from the garden are used to accompany stewed red meats, truffle sauce, and pinzimonio (vegetable dip).

Appetizers in Lazio’s cuisine and the matching wines

Among the few appetizers, we remember marinated anchovies, served also on crostini, bruschettas, stuffed zucchini flowers, porchetta, especially the famous one from Ariccia, fried zucchini, artichokes, cod, sweetbreads, liver, and lamb brain. With the appetizers, white wines from the Colli Romani, or a Cannellino di Frascati DOCG, can be paired.

First courses in Lazio’s cuisine and the matching wines

Lazio’s cuisine is famous for its “first courses,” both dry and in broth. Among the pasta dishes, Bucatini all’amatriciana, tomato sauce with onions, pancetta, and the indispensable Pecorino Romano, and Rigatoni alla carbonara, a white sauce with Pecorino, pepper, eggs, and pancetta, always to be tried with a Frascati white wine. We also remember Penne all’arrabbiata, Fettuccine alla romana, with tomato and mushrooms and alla Ciociara, with mushrooms, peas, guanciale, and white meat sauce, Pasta alla carrettiera, with tuna added to the traditional sautéed base of mushrooms and guanciale, Rigatoni alla vaccinara, with oxtail sauce, and finally Gnocchi alla romana, gratinated, which can be paired with an Est! Est!! Est!!! di Montefiascone white wine. Among the soups, there are Escarole and bean soup and Roman-style Stracciatella, based on eggs, semolina, and cheese.

Second courses in Lazio’s cuisine and the matching wines

Among the second courses of Lazio’s regional cuisine, famous are Saltimbocca alla romana, based on veal and ham, and Abbacchio, a roasted milk-fed lamb, with herbs, protagonist of many recipes, including Abbacchio ribs a scottadito, Roman-style Abbacchio, with herbs, vinegar, and kidneys, and Abbacchio alla cacciatora, larded and with anchovies. Among pork dishes, there are Spuntature (ribs). Among the side dishes, there are salads of puntarelle, misticanze, mixed greens, with various lettuces, apples, pine nuts, and walnuts, veal tendon salad, and sautéed chicory.

Desserts and sweets from Lazio’s cuisine and the matching wines

Among Lazio’s sweets, we remember Pangiallo, saffron bread, prepared with dried fruit, candied fruits, and chocolate, Pupazze di Frascati, woman-shaped biscuits, with honey and orange flavor, Grattachecca, a flavored ice slush with fruit syrups, and Maritozzi, soft buns stuffed with cream. With the desserts, a sweet Moscato di Terracina, sparkling wine, or an Aleatico di Gradoli, sweet or fortified, can be paired.